Pansoti are pot-bellied Genoese ravioli filled with wild greens, borage and prescinsêua curd, dressed with salsa di noci, a raw sauce of pounded walnuts, garlic, bread and oil.
Where to eat it: 4 restaurants across 1 city.
Genoa's tourist office calls pansoti a fairly recent invention, a variant of the meatless ravioli di magro, and the name comes from their pot-bellied, bundle-like shape; along the Rivieras they are also made as triangles or half-moons. Walnut sauce, sarsa de noxe in dialect, is recognised as a traditional Ligurian food product and is made with prescinsêua, the tangy Genoese curd that also goes into the filling. Butter and sage is the simpler dressing the tourist office suggests.
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Common allergens: Gluten, Eggs, Milk, Nuts
Tip from the editors. If the walnut sauce is too thick to coat the pasta, loosen it with a spoonful of the cooking water before tossing.
Il Genovese on Via Galata in Genoa began in 1912 as a farinotto called Raggio; its fried dishes, pansoti and stoccafisso keep the old sciamadda repertoire.
OrderThe mixed fritti in olive oil, or the pansoti with walnut sauce from the primi list.
TipThe site lists the fried items as frisceü, panissette, latte brusco, gattafin and fried tripe, sold alone or as a mixed plate.
Le Cicale in Trattoria on Via Ruspoli, Genoa, lists trofie al pesto at €12, ravioli al tocco at €13 and desserts at €6 on its menu page, open six days.
OrderTrofie al pesto (€12) or ravioli al tocco (€13), then a €6 creme caramel from the dessert list.
TipSides such as fennel gratin and roast potatoes are €6 each; the kitchen serves until 23:00 from Monday to Saturday.
Sà Pesta on Via dei Giustiniani in Genoa is a shop and trattoria dating to 1889, with a wood oven for farinata, savoury pies and stuffed anchovies.
OrderFarinata from the wood oven, or the mixed house plate that sits beside it on the menu.
TipThe site lists lunch Monday to Saturday and dinner Thursday to Saturday only; the same dishes are sold at the shop counter.
Trattoria detta del Bruxaboschi in San Desiderio, Genoa, is a Bib Gourmand trattoria open since 1862, with a car park and a terrace under old horse chestnuts.
OrderCima alla genovese, pansotti or fried rabbit, the dishes Michelin names first.
Why locals goMichelin says the way up to the San Desiderio hamlet is a winding road that grows less urban, inland from the city centre.
TipMichelin adds that mushrooms are a fixture in season; the site lists dinner Tuesday to Saturday and lunch at the weekend.
More cities are in research. Want pansoti con salsa di noci covered somewhere specific? Tell us where you want to eat.